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Food

Recipes, restaurants and food culture.

23,640 stories · Page 2 of 1126

Food stories

Kismet, London SE1: ‘The sort of beans that make you want to move to the sun’ – restaurant review

The first genuinely cool thing to have happened in Borough Market for ages

Grace Dent30 Aug

Remaking the biscuit: from Doritos to digestives, why the UK’s snacks are being ‘reformulated’

Healthy eating rules are forcing brands to recook their recipes. Are consumers noticing the difference?

Sarah Marsh Consumer affairs correspondent29 Aug

Salmonella cases in UK likely to rise until source of outbreak is found

Experts say imported eggs served in cafes and restaurants may be behind infections linked to one death

Tobi Thomas Health and inequalities correspondent 28 Aug

UK urged to ban imports of Brazilian meat over health concerns

Brazil has failed to prove compliance with EU rules on use of antibiotics in cattle and poultry farming

Fiona Harvey Environment editor28 Aug

Benjamina Ebuehi’s recipe for rum punch ice lollies

These sweet and fruity frozen refreshers will get you in the carnival spirit.

Benjamina Ebuehi28 Aug

Why we’re all hooked on tinned fish

Sardines, mackerel, herring, pilchards, sprats and anchovies ... canning only makes the umami flavour better. They’re my top choice for pasta

Rachel Roddy27 Aug

Honey, I shrunk the wine: why miniature bottles are big again

Whether they’re consumed as a considered glass for one or something to sip on a short trip, miniature wine bottles are back with a bang

Mina Holland27 Aug

High in cocoa, high on nostalgia: the chocolate I love most now

Including, to my surprise, a 100% cacao bar

Annalisa Barbieri27 Aug

Rachel Roddy’s recipe for Richard Olney’s saffron and tomato rice

Laborious to harvest and extortionately priced, the sunset-coloured stigmas of the saffron crocus have an extraordinarily warm, pungent taste. Fortunately, however, a little goes a very long way …

Rachel Roddy27 Aug

How to turn the dregs of a ketchup bottle into a classic Marie Rose dressing – recipe

Shake up the remnants of a bottle of ketchup with a splash of sprits, a heap of mayonnaise and a few other simple additions, and turn it into one of the culinary world’s most famous sauces

Tom Hunt26 Aug

A Tamil summer vegetarian feast: Cynthia Shanmugalingam’s cucumber yoghurt curry and gooseberry pickle

Serve this cold curry with a hot, fenugreek-flavoured preserve for a seasonal refresher

Cynthia Shanmugalingam26 Aug

How to use up leftover party wine

Sauces, reductions, deglazing: our expert panel has plenty of options for making the most of undrunk vino – whether you’ve got just a capful or a whole carafe to get through

Anna Berrill25 Aug

Matcha drinking doubles in Australia, with the $8 green beverage now considered a ‘staple’ on menus

An annual report has found a 133% increase in matcha orders in businesses, with customers aged under 35 driving the demand

Isabella Lee25 Aug

Georgina Hayden’s quick and easy recipe for charred corn, jalapeño and black bean nachos

A fun and easily customisable snack, to be enjoyed by kids and adults alike

Georgina Hayden24 Aug

Hard to swallow? The future of snacking may be 3D-printed cookies made from upcycled plastic

Nasa-funded project uses yeasts to turn plastics and other waste into edible proteins, fats and flavourings

Hannah Devlin Science correspondent24 Aug

How to make the perfect zaru soba, or cold soba noodles – recipe

Hot days call for cool dinners, and these are Japan’s nutty, salty and sweet solution. Fiery or pickled accompaniments optional

Felicity Cloake23 Aug

Quench your thirst! 20 perfect spritzes and shandies to try now – from kumquat to portergaff

Whether you love a traditional spritz or tend towards a wilder libation, this August there are bubbly and sophisticated drinks to suit every taste

Rachel Dixon23 Aug

New licensing for game shoots could stop poisoning of birds of prey

Scheme planned for England could also curtail tradition of releasing pheasants for people to pay to shoot

Helena Horton 23 Aug

Café Clement, London WC2: ‘Turns out it’s really rather good’ – restaurant review

I am forever curious as to how these kind of sizzling places feel on a normal Tuesday two months in, especially when the celebrities are all off sunning their bottoms in Tuscany

Grace Dent23 Aug

Could the macadamias hidden in Queensland’s rainforests be the key to saving ‘the world’s finest nut’?

While grown in huge numbers commercially, macadamias are a vulnerable crop. A group of wild Australian nut hunters is seeking to change that

Susan Chenery22 Aug

Thomasina Miers’ recipes for spiced lamb-stuffed aubergine with aleppo chilli butter, and berry ripple ice-cream

A meaty, Middle Eastern style stuffed vegetable feast finished off with an ice-cold berry dessert

Thomasina Miers22 Aug